I've tried several kinds of formula of banhalberd skin. This recipe is the best. The banhalberd skin is sweet, delicious, not easy to break, and not greasy. Do thousand layers and do the first choice of banhalberd.
A dessert that doesn't need an oven.
B NJ ǐ is a Cantonese transliteration of pancake. But after the improvement of Hong Kong people, it has been greatly different from the original pancake. It has become a Chinese dessert.
I used to learn desserts specially. Although I didn't learn to use them, sometimes my own taste is really great. The point is that it's healthy, delicious and cheap. I don't remember the proportion of results not released last time. Almost failed.
I find that I always make desserts when I'm short of things. For example, I don't have butter now. I went through every corner. There was no butter.. OK. I'll take the vegetable oil. The taste is OK. Anyway, I don't choose. I just want to consum... ...
Make your own Banji. You need more materials and more materials.
I don't know why it's so expensive. The cost is less than ten yuan.
Banj ǐ is a Cantonese transliteration of pancake, also known as pancake and hot pancake. It is a pancake made of batter cooked on a baking tray or pan. The earliest recipe can be traced back to the 15th century. A classic pairing is a thin, soft... ...
It's made of attached class halberd skin. I made a green sauce class halberd skin before. You can find it by searching the exclusive green sauce class halberd skin . This time, it's made of original flavor class halberd skin. The prepared skin o... ...
I don't need the dessert from the oven. I make it by myself.
The egg white of Beijing fried chicken's baby egg is thicker, clearer, and with lower water content than that of ordinary eggs. The taste of eggs is stronger. The size of each egg is smaller than that of ordinary eggs. Each egg is as beautiful a... ...
Banhalberd is a Cantonese transliteration of pancake, also known as pancake or hot pancake. It is a pancake made of batter cooked on a baking pan or pan. The earliest recipe can be traced back to the 15th century. Today, we use the premixed powd... ...